T
The Pickled Pig
Guest
For an appetizer, I stuffed some large white mushrooms with a concoction of cream cheese, pepper jack cheese, sauteed onions and peppers. These were smoked with cherry at 225F for about an hour.
For dinner, I smoked the fillets with cherry to an internal temp of 110F then chilled. Wrapped them with a chilled duxelles in Pepperidge Farms pastry dough and cooked for 30 minutes in the oven at 400F.
I served the Beef Wellington with baby butter potatoes and steamed asparagus and covered it all in an awesome gruyere cheese, roquefort cheese, white wine sauce.
It all turned out pretty good...
For dinner, I smoked the fillets with cherry to an internal temp of 110F then chilled. Wrapped them with a chilled duxelles in Pepperidge Farms pastry dough and cooked for 30 minutes in the oven at 400F.
I served the Beef Wellington with baby butter potatoes and steamed asparagus and covered it all in an awesome gruyere cheese, roquefort cheese, white wine sauce.
It all turned out pretty good...
